Nothing says southern cookin' like mashed potatoes and sliced watermelon. Rob Locke from Habitat for Humanity made a wonderful vegan spin on his mashed potatoes and paired it with his Watermelon Salad! It was a perfect sweet and salty combination, crafted to make your taste buds go wild!
Garlic Mashed Potatoes
2 lbs potatoes
3 cloves garlic
4-6 tablespoons of olive oil (or (vegan) butter)
1 teaspoon of salt
Black pepper to taste
Clean potatoes and cut into 1 1/2" pieces. Peel garlic cloves and quarter. Boil potatoes 15-20 min until tender then drain. Mash potatoes and garlic with olive oil or (vegan) butter. Then add salt and pepper. If it’s too thick you can thin with vegetable stock or your favorite creamy milk.
Cut watermelon into 1" chunks
Cut tomatoes into 1" chunks
Diced fresh basil leaves
Two tablespoons of olive oil to 1/2 tablespoon of balsamic vinegar plus salt and pepper to taste.
Coat watermelon and tomatoes with dressing. Sprinkle diced fresh basil leaves and sprinkle over top of salad.
(Optional but yummy- sprinkle feta cheese over the top)
These are the recipes collected from the talented chefs who volunteer their time at our Fresh Stop Markets.